Servings: 4 (click to scale)
Ingredients
For the Roasted Butternut Squash
- 8 oz butternut squash diced
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 1.5 tsp olive oil
For the Lemon Thyme Vinaigrette
- 1 Tbsp honey
- 3 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 3 Tbsp white wine vinegar
- 1/8 tsp ground black pepper
- 3/4 cup canola oil
- 1 tsp fresh thyme chopped
For the Salad
- 1 cup quinoa cooked
- 1/4 cup roasted, unsalted sunflower seeds
- 4 cup kale chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion thinly sliced
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Instructions
For the Roasted Butternut Squash
- Preheat the oven to 425F Degrees.
- Line the baking sheet(s) with parchment paper.
- Place the diced butternut squash into a mixing bowl. Toss with the pepper, salt, and oil.
- Spread out vegetables in a single layer on the baking sheets careful not to crowd the baking sheet. Roast until fork tender and golden brown, about 25 minutes.
For the Lemon Thyme Vinaigrette
- Combine all ingredients except oil and thyme in a blender. Blend on medium speed and slowly drizzle in oil to emulsify. Finish with fresh thyme.
- Refrigerate until ready to assemble the salad.
To Assemble each Salad
- In a large bowl add the 1/4 cup quinoa, 1/4 cup butternut squash, 1 tablespoon sunflower seeds, 1 cup kale, 1 tablespoon cranberries, and 1 tablespoon red onions. Mix well and add to entree bowl.
- Serve with 2 oz. Lemon Thyme Vinaigrette.
Nutrition
Calories: 196kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 171mg | Fiber: 5g
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